GROWTH OF IMPORTANT GROUPS OF MICROORGANISMS IN COW AND GOAT MILK

The aim of project was to identify growth of microorganisms in chosen samples of goat and cow pasteured milk. Milk and milk products represent convenient enviroment for the growth of microorganisms which can positively or negatively involve the quality and biological value of the product by microbial metabolitic activity. Changes of microbial fermentative activity caused by proteolysis, lipolisis, alcalic reaction, milk-slime production, colour changing are ranged among main changes of milk caused by microorganisms. Samples of goat and cow pasteured milk were inoculated by chosen microorganisms as Pseudomonas fluorescens, Enterococcus faecium a Escherichia coli. The number of microorganisms was monitored in process of cultivation for 3 days on 6 degrees C, 25 degrees C and 30 degrees C according the recommendation or standards. Escherichia coli was cultivated on VRBL (Biokar Diagnostic, France) in 24 hours on 37 degrees C. Pseudomonas Fluorescens on PCA with skimmet milk (Biokar Diagnostic, France) in 72 hours on 30 degrees C and Enterococcus faecium on COMPASS ENTEROCOCCUS AGAR (Biokar Diagnostic, France) in 24 hours on 44 degrees C. There was also made a check up where the total counts of microorganisms was set up on PCA medium with skimmed milk (Biokar Diagnostic, France) in 72 hours on 30 degrees C. It is evident that after 3 days of cultivation, when total counts of microorganism were compared with total counts of microorganisms of the check sample no matter variety of inoculated bacteria, the similar efect was reached. It depends on a variety of bacteria which is dominant in milk and what changes will happen. In both kinds of milk similar increase was noted although there is a possibility that goat milk represent a better substratum for microbial expansion.